Ricotta Ice Cream

1. 1

   In the bowl of an electric mixer, beat the eggs, sugar, and honey until pale yellow in color and tripled in volume, about 5 to 8 minutes.

2. 2

   Stir in vanilla, ricotta cheese, milk, and whipped heavy cream; continue beating for 2 minutes until smooth and thick.

3. 3

   Spread the mixture evenly on a parchment lined 9 x 13 inch baking sheet and freeze until solid, about 1 hour.

4. 4

   The Martha Stewart Cookbook

* Per serving · 4 servings · Values may vary.

No additional tips available.